Trout a l'Hoteliere

Have one fish weighing a quarter of a pound for each person, split it through the entire length of the back; take out the middle bone and lay it on the flesh side on a buttered dish, pour over some oil, season, and set into a quick oven; when done put inside each trout a spoonful of maitre d'hotel butter (No. 581), close, dress and garnish with potatoes, English style. (These English potatoes are potatoes cut the same size and shape as a pigeon's egg, then steamed for about fifteen minutes.) Serve a separate sauce made of espagnole (No. 414) and meat glaze (No. 402), finishing it at the last moment with a piece of good butter and lemon juice; run it through a tammy, then add chopped parsley.